Idli Recipe With Potato Kurma - Idli Side Dishes!

Idli is the staple and healthy breakfast diet for every South Indian. It is savored by people across India and the globe. This round shaped rice-lentil cake requires no or very little oil and is vegan friendly. The difference is that Idli has a grainy texture and is a little coarse. But while using any of them, the batter is fermented overnight and then steamed cooked. When relished with White coconut chutney or a tangy Sambar, Idli tastes more delicious. Although Idli is generally considered a breakfast dish, you can consider preparing it for your lunch or dinner. This Idli recipe is your quick, healthy, and easy go-to breakfast option. Read the following step by step Idli recipe for delicious, soft, and light Idlis and make one yourself.

Idli Recipe Info:

Prep Time

5 Mins

Cook Time

20 Mins

Total Time

25 Mins




Main course

Idli Recipe with Potato Kurma Ingredients:

For Idli Recipe:

  • Idli batter
  • Oil to grease the idli stand
  • Salt as per taste
  • Water for soaking and grinding

For Potato Kurma:

  • 2 tomatoes, chopped
  • 2 onions, chopped
  • 1 inch ginger
  • 3 pieces of garlic
  • 2 tsp melon seeds
  • 1 tsp poppy seeds
  • 2 tbsp oil
  • 2 clove pieces
  • 1 tsp red chilli powder
  • 1 cinnamon
  • 2 large potatoes, cubed
  • Coriander leaves for garnishing
  • Salt to taste

Step-by-Step Instructions:

To Prepare Idli Recipe:

  • Take your idli batter out and transfer it in a large vessel.
  • Add salt and 1/4th cup of water (or the quantity required) to the batter and mix it well.
  • After greasing the idli stand with oil, pour batter into it.
  • Place the idli stand in a vessel filled with water and cover it to ensure that the steam does not escape.
  • Cook it on a medium flame for 8-10 minutes.
  • Remove the idli with a small spoon or knife and you are all set to go.

To Prepare Potato Kurma:

  • In a pan, heat one tablespoon of oil.
  • Add garlic, ginger, and onions. Saute until the onions become translucent.
  • Add tomatoes and mix until they turn soft and mushy.
  • Allow the mixture to cool.
  • Transfer the prepared mixture in a grinder or mixer jar. Add melon seeds and poppy seeds.
  • Grind this mixture into a fine paste by adding the required quantity of water if the mixture turns dry.
  • Now add the remaining oil in a pressure cooker and put the cinnamon and cloves in it.
  • Add the prepared paste, salt, and red chilli powder.
  • Mix it properly.
  • Now add the cubed potatoes and some water. Cover the cooker with its lid.
  • After 3 whistles, take the gravy out and serve it with the garnishing of your choice.

Tips and Variations:

  • Make sure to blend the batter well in one direction so that the batter becomes soft and fluffy.
  • You can also store the ground paste in a freezer for later use.
  • You can also consider adding some grated carrots or peas to the batter to give your idli a veggie touch.
  • After cooking, let the idli cool down for a few minutes and then remove it from the stand.